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Ultimate Bloody Mary
A brunch without a bloody mary is no brunch at all. This version of the classic cocktail mixes the heat of horseradish vodka and hot pepper sauce with the richness of fino sherry, tomato juice and Worcester sauce to create a drink with deep, savoury flavour and a lick of spice.
Ingredients
- 275ml horseradish vodka
- 500ml tomato juice
- 35ml Piedra Luenga Fino Sherry
- 2 lemons
- 1-2 tbsp Worcester sauce
- 1-2 tsp hot pepper sauce
- 1 tsp celery salt
- 1 tsp freshly ground black pepper
- Lemon wedges and celery sticks, to serve
Method
1. Half-fill a large mixing jug with ice. Pour in the horseradish vodka, tomato juice and sherry, and squeeze in the juice from 2 lemons.
2. Add 1 tbsp Worcester sauce, 1 tsp hot pepper sauce and 1 tsp each celery salt and black pepper. Use a bar spoon or long spoon to gently stir the ingredients together for 1-2 mins. Taste the mix and add more Worcester sauce or hot pepper sauce if you think it needs it.
3. Fill 4 glasses with fresh ice and strain the bloody mary mix into the glasses. Garnish each glass with a lemon wedge and celery stick. Serve straight away.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
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